Pumpkin soup with pumpkin puree and melted cheese

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make pumpkin soup from pumpkin puree with melted cheese? Take all the necessary ingredients. Peel the pumpkin, remove the seeds, wash, dry and cut into cubes. In winter, you can use frozen pumpkin to cook this soup.

2. STEP 2

   

   Wash the potatoes, peel them, rinse them, and cut them into cubes. It is worth considering that the cutting method does not play a big role in this dish, but the finer you cut the vegetables, the faster they will cook.

3. STEP 3

   

   Place the chopped pumpkin and potatoes in the selected pan, add water and cook for about 20 minutes until the vegetables are soft. To make the soup even tastier and more nutritious, it can be prepared not with plain water, but with meat broth. If the pumpkin is very soft and the potatoes are hard, then it is better to cook the vegetables separately so that the pumpkin does not quickly boil and turn into porridge, and the potatoes remain hard.

4. STEP 4

   

   Peel the onions and cut into cubes.

5. STEP 5

   

   Wash the carrots, peel and grate on a coarse grater. Remove the peel from the garlic cloves and cut into thin slices.

6. STEP 6

   

   Take a frying pan, put a piece of butter on it, put it on the fire, let it melt. Place cooked onions, carrots and garlic in the oil. Fry the vegetables over medium heat until golden brown, about 5 minutes.

7. STEP 7

   

   Place the roasted vegetables in a saucepan with the pumpkin and potatoes, cook them together for about 5 minutes.

8. STEP 8

   

   To make the processed cheese melt faster, freeze it a little in the freezer and grate it on a coarse grater. Choose natural, good quality processed cheese, without vegetable fats. Place the grated cheese in a saucepan with soup. Add salt (keep in mind that processed cheese contains salt), ground black pepper to taste, for flavor you can add bay leaf and allspice. If the dish is being prepared for children, do not add ground black pepper.

9. STEP 9

   

   Cook the soup for another 5-7 minutes. Turn off the heat, remove the bay leaf and peppercorns from the broth. Puree the soup with an immersion blender until pureed. Let the soup sit covered for a while and serve. To make the pumpkin puree soup even more delicate in taste, you can season it with sour cream or cream. The soup with fresh herbs and croutons is very tasty. Bon appetit!

Comments on the recipe

Maystin

31.10.2023

5

I wanted to prepare the first dish with pumpkin. From the options I found, I was interested in the recipe for pumpkin puree soup made from pumpkin and melted cheese. I cut the vegetables arbitrarily, because I had to chop everything anyway. Boiled them in broth, added frying and melted cheese. When it dissolved, I removed the bay leaf and peppercorns from the soup, which had already given off their taste and aroma. The last step was to thoroughly chop everything with an immersion blender. When serving, I added parsley and sesame seeds. The soup turned out to be hearty and tasty. The melted cheese added a nice creamy touch. Thanks for the recipe!

Silver

31.10.2023

4.6

Today I was planning on pumpkin puree soup, these are my favorite soups. All the ingredients were already prepared and I saw your recipe in time. I didn’t add cheese to such soups, now I prepared it this way. However, I added frozen white mushrooms to the soup .I whipped everything in turbo mode, the consistency turned out to be airy, similar to cream. The taste is simply amazing!!!